Karen's Molasses Cookies

By Alissa -
Apparently these are originally from Mocha Molly's Coffee Saloon in Steamboat, Colorado, and the recipe was printed in Gourmet in Nov. 1995. These were some good cookies. Karen adds chocolate chips to the dough at the very end, but I prefer mine in their pure non-chocolately state.

4 cups all-purpose flour
½ tsp salt
2 ¼ tsp baking soda
2 tsp ground ginger
1 ¼ tsp ground cloves
1 ¼ tsp cinnamon
1 stick (1/2 cup) unsalted butter, softened
½ cup vegetable shortening
3 ½ cups sugar, divided (Karen uses less in dough)
½ cup unsulfured molasses
2 large eggs

Preheat oven to 325. Lightly grease 2 large baking sheets.

In a large bowl, whisk together flour, salt, baking soda, ginger, cloves and cinnamon.

In another large bowl with an electric mixer, beat together butter, shortening, and 3 cups sugar (Karen uses 2 ½ cups here) until light and fluffy and then beat in molasses. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture and combine well.

In a small shallow bowl, put remaining ½ cup sugar. Form dough into 2 inch balls and roll in sugar. On baking sheets, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden (cookies should be soft). Transfer cookies with metal spatula to racks to cool.

Makes about 25 cookies.

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